Makes 4 servings
Ingredients
Taco filling and toppings
- 2 medium sweet potatoes, peeled and diced
- 1 can chickpeas (14 oz), drained and rinsed.
- 2 TBSP olive oil
- Tortillas (flour or corn)
- Diced tomatoes
- Shredded cabbage
- Lime wedges
Spice blend
- 1 tsp garlic powder
- 1 tsp turmeric powder
- 1 tsp paprika
- 1 tsp salt
- 1 tsp pepper
- ½ tsp cumin
- ½ tsp ground ginger
- ½ tsp cardamom
Yogurt sauce
- 2 TBSP plain yogurt
- 1 TBSP mayonnaise
- 1 TBSP lime juice
- ½ tsp hot sauce
Directions
- Preheat and prep: Heat your oven to 400℉ and spray a baking sheet with non-stick spray.
- Make the spice blend: Mix each of the spice blend ingredients together in a small bowl.
- Prepare the taco filling: Toss the diced sweet potatoes and chickpeas in a large bowl. Drizzle them with olive oil and add the spice blend. Mix until the veggies are coated with the spice blend.
- Roast the veggies: Spread the mixture on your sheet pan in an even layer. Roast for 20-25 minutes until the potatoes are fork-tender and the chickpeas are crispy.
- Make the yogurt sauce: While the veggies roast, add the yogurt sauce ingredients into a small bowl and whisk together.
- Assemble your tacos: Add the taco filling to a tortilla, add the toppings, and drizzle with the yogurt sauce. Enjoy!
- Toppings are a great way to add even more flavor and nutrients to this meal. The toppings in this recipe have vitamins, minerals, prebiotics, and even more fiber.
- Dietary guidelines recommend that adults eat 25-38 grams of fiber each day. This sounds like a lot, but just eating one more serving of fruits, vegetables, or whole grains each day can help you meet this goal.
- There are also recipes that are fiber powerhouses—like this one! One serving of these tacos gives you around 12 grams of fiber, or about half of the recommended daily amount.
- If you have leftovers, use the filling for other recipes, like burritos or a rice bowl! This gives you an easy and healthy lunch for the next day.
